Shelf-life extension of pre-cooked shrimp (litopenaeus vannamei) by oregano essential oil during refrigerated storageBayu KusumaSavaminee Teerawut
Description:Mama Pre-Cooked Rice Porridge Shrimp Flavour Cooking Directions (Serves 3-4): 1. Cut or tear open the pouch. Put the content into a pot. Separate the fried vermicelli sachet from the content 2. Add 1 1/2 pouch (550 cubic cm) of cold or lukewa
Breakfast 4 scrambled egg whites with ½ cup cooked brown rice, cooked diced vegetables, and 1 ounce of fat-free shredded cheese Lunch Salad with spring or other greens, 3 oz. cooked shrimp, ½ cup of grape tomatoes, ½ cup of bell pepper slices, sliced red onion, ½ cup of rasp...
Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC), and state partners investigated a multistate sample-initiated retrospective outbreak investigation (SIROI) consisting of a cluster of nine Salmonella Weltevreden illnesses associated with frozen, precooked shrimp ...
Lapeyre, J. M. 1966. P;:c~cess for peeling pre-cooked shrimp. U. S. Patent 3,276,878.Lapeyre, J. M. 1966. Process for peeling pre-cooked shrimp. U. S. Patent 3, 276,878.Lapeyre, J. M. 1966. Process for peeling precooked shrimp. U.S. Patent 3,276,878....
The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating ...
aureus. 57 strains of this organism were obtained, 41 belonging to shrimp samples and 16 to nasal carriers from both manufacturers. The strains were isolated and, when tested by anaerobic fermentation of mannitol, deep growth in cysteine agar, catalase and coagulase reactions, all gave positive ...
We compared the fate of cold﹕tressed (CS) or tetracycline‐resistant (TR) Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae in precooked shrimp during frozen storage. The recovery ability of viable but nonculturable (VBNC) Vibrio cells was compared at 25°C. Each suspension of non...
Haghshenas M, Hosseini H, Nayebzadeh K, et al.Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage [J]. Lebensmittel- Wissenschaft und- Technologie, 2015,62 ( 2 ) : 1192 - 1197....
Melanosis and quality changes of pre-cooked Pacific white shrimp treated with epigallocatechin gallate (EGCG) with the aid of ultrasound were monitored during refrigerated storage at 4 掳C for 10 days. Shrimps subjected to pre-cooking (70 掳C, 30 s), followed by soaking in 0.25% (w/v) ...